BUD LIGHT CHELADA ENCHILADAS
Make and share this Bud Light Chelada Enchiladas recipe from Food.com.
Provided by SkeffDistributing
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sauce: Sauté onions, garlic, and bell pepper in butter until soft. Stir in next five ingredients. Cover and simmer over low heat about 30 minutes. Makes about 3 cups.
- Brown and drain meat. Soften tortillas in skillet with oil one at a time. In casserole dish, put small amount of sauce on bottom. Place meat, cheese, and onions in tortilla and roll. Place in casserole dish - hold in place with toothpicks. Put more sauce on top. Cover with cheese and bake at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 620.5, Fat 59.9, SaturatedFat 26, Cholesterol 90.2, Sodium 397.3, Carbohydrate 10.1, Fiber 2.6, Sugar 5, Protein 8.2
LIGHTER CHICKEN ENCHILADAS
Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
- While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
- Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 437 g, Fat 15 g, Fiber 3 g, Protein 44 g
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